The challenge for food professionals, in the coming years will be to innovate in order to

meeting the nutritional needs of 9 billion people who will populate the planet by 2050…

meeting the expectations of consumers in terms of nutrition (fighting the so-called “civilization” diseases mainly related to food, taking into account allergies / intolerances ), ecology (fair management of the planet’s resources), ethics (suffering of animals, fair trade, child labor)…

“Feed an additional 2.3 billion people by 2050, stepping up the fight against poverty and hunger, making more efficient use of dwindling natural resources and adapting to climate change” http://www.fao.org

We are entering the vegan era.

This is the reason governments in some countries are encouraging projects for the development of vegetable protein food products.

The functional properties of vegetable proteins are as interesting as animal proteins, they can have foaming properties, coagulating properties etc. You just need to know the different vegetable proteins and their specific properties to finally be able to create all the recipes that you wish, without having to use the aquafaba and having to cook tons of chickpeas…

Learning how to use the various plant proteins will allow you to meet all of these requirements and enjoy creating recipes without limits.